Lamb Ragù d’Abruzzo with Rosemary

This traditional Abruzzese lamb ragù is deeply flavored with rosemary, garlic, and slow-simmered tomatoes. Served with pasta (such as pappardelle or rigatoni), it’s a comforting and aromatic Italian classic.

Ingredients

• 2 lbs lamb shoulder, cubed
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 tbsp tomato paste
• 1 cup dry red wine
• 28 oz crushed tomatoes (canned or fresh)
• 1 cup chicken or lamb stock
• ½ tsp red chili flakes (optional)
• Fresh parsley, chopped, for garnish
• Pecorino Romano cheese, for serving
• Pasta (pappardelle, rigatoni, or tagliatelle)

Directions

1. Pat lamb shoulder dry and cut into small cubes. Season generously with salt and black pepper.
2. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown lamb in batches until golden. Remove and set aside.
3. In the same pot, add onion, carrot, and celery. Cook until softened, about 6–8 minutes.
4. Add garlic, rosemary, and bay leaf. Stir for 1 minute until fragrant.
5. Stir in tomato paste and cook for 2 minutes to deepen flavor.
6. Deglaze with red wine, scraping browned bits from the bottom of the pot. Simmer until reduced by half.
7. Return lamb to the pot. Add crushed tomatoes, chicken stock, and chili flakes (optional). Bring to a gentle simmer.
8. Cover and cook on low for 1½–2 hours, stirring occasionally, until lamb is tender and sauce is rich.
9. Adjust seasoning with salt and pepper. Discard bay leaf.
10. Serve ragù over pappardelle or rigatoni, topped with fresh parsley and grated Pecorino Romano.